Epimeles

the Pence family cookbook

Recipes in Category “Cocktails”

Blue Moon

Cocktails Gin Violette

Ingredients

  • 2 oz gin
  • 1/2 oz creme de violette
  • 1/2 oz fresh lemon juice
  • lemon twist

Preparation

Combine all ingredients in cocktail shaker with ice. Shake, strain into a coupe or martini glass, garnish with lemon twist.


Moscow Mule

Cocktails Vodka

Ingredients

  • 2 oz vodka
  • 1 oz lime juice
  • chilled ginger beer
  • sprig of mint
  • lime wedge

Preparation

Combine vodka and lime juice. Pour into ice filled Moscow Mule lug. Top with ginger beer. Garnish with mint and lime wedge.


Corpse Reviver No. 1

Cocktails Brandy Untested

Ingredients

  • 1 ½ oz. brandy
  • ¾ oz. Calvados
  • ¾ oz. sweet Italian vermouth

Preparation

Chill a coupe glass. Stir all ingredients with ice in a mixing glass. Strain into coupe.

The New York Times


Corpse Reviver No. 2

Cocktails Gin Lemon

Ingredients

  • ¾ oz. dry gin
  • ¾ oz. Cointreau
  • ¾ oz. Cocchi Americano
  • ¾ oz. fresh lemon juice
  • Scant teaspoon absinthe

Preparation

Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe.

The New York Times


Honey Simple Syrup

Cocktails Honey

Ingredients

  • 4 parts honey
  • 1 part hot water

Preparation

Heat honey and water gently in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool.


Lavender Honey Cream

Cocktails Honey Untested Vodka

Ingredients

  • 1 1/2 oz. vodka
  • 1 oz. heavy cream
  • 1 oz. egg white
  • 1 oz. honey syrup
  • Fresh lavender

Preparation

Shake over ice gently for 30 seconds to make a thick, creamy cocktail. Strain and garnish with lavender.

Adapted from H. Ehrmann, A Guide to Honey Cocktails


The Queen’s Nectar

Cocktails Champagne Honey

Ingredients

  • 1/2 oz. amaro averna
  • 2 oz. fresh grapefruit juice
  • 3 dashes Peychaud’s bitters
  • 2 spoons honey syrup
  • Prosecco
  • Grapefruit twist

Preparation

Add amaro, juice, syrup, and bitters into a champagne flute. Top with prosecco. Garnish with twist.

Apis Restaurant and Apiary’s Jose Luis Sapien


Oaxacan Tonic

Cocktails Untested Vodka

Ingredients

  • 2 oz Cathead pecan vodka
  • 1/2 oz. cold strong coffee
  • 9 drops Bittermens Xocolatl mole bitters
  • 3 oz. tonic water

Preparation

Combine all ingredients in a Collins glass. Stir, add ice.

Garden & Gun, June/July 2014


522 North Pinckney Cocktail

Cocktails Campari Champagne Stgermain Untested

Ingredients

  • 2 cups fresh pink grapefruit juice (from 2-3 grapefruits)
  • 1/2 cup St-Germain
  • 1/4 cup Campari
  • 1 750-ml. bottle chilled sparkling wine

Preparation

Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours. Divide grapefruit mixture among glasses and top off with sparkling wine.

Bon Appetit, May 2013


Campari and IPA Spritzer

Cocktails Beer Campari Untested

Ingredients

  • 1 1/2 ounces Campari
  • 1/2 bottle (6 ounces) IPA beer
  • Lemon twist, to garnish (optional)

Preparation

Fill a glass with ice. Add Campari. Slowly pour in the beer. If garnishing with the lemon, squeeze the lemon peel over the drink to release the oils, and rub around the rim of the glass. Drop garnish into the glass and serve.

The Kitchn